Hurry Up Black Bean Dip Recipes

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HURRY-UP BLACK BEAN DIP

I love Emerald Valley Kitchens bean dips from Eugene, OR, and I decided to find my own bean dip instead of purchasing theirs. Don't be fooled by the ingredients into thinking it's too healthy to be delicious because this is good for you and tasty too! I found this recipe on epicurious.com posted by Pableaux Johnson. He takes it to potlucks because it's simple to fix. This is great unheated just the way it is, but you could also heat it in the microwave and top with a little cheese if you prefer a hot bean dip. I mixed my salt and pepper with the other ingredients instead of adding it on top before serving. If you're using canned black beans, drain and rinse them. I used black beans already prepared from my freezer.

Provided by AmyZoe

Categories     Lunch/Snacks

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 12



Hurry-Up Black Bean Dip image

Steps:

  • Transfer one tablespoon of the onion to a cup and set aside for a garnish.
  • In a blender or food processor, puree the beans, remaining red onion, vinegar, orange or lime juice, cilantro, oil, garlic, and cumin.
  • Transfer the dip to a bowl and add salt and pepper.
  • Sprinkle with the reserved red onion and serve with tortilla chips and vegetables.

1 medium red onion, chopped
32 ounces black beans
2 tablespoons balsamic vinegar
1 tablespoon fresh orange juice or 1 tablespoon fresh lime juice
1 tablespoon fresh cilantro, chopped
1 tablespoon olive oil
1 garlic clove, peeled
1 teaspoon ground cumin
salt
fresh ground pepper
tortilla chips
assorted raw cut-up vegetables

BLACK BEAN DIP

Provided by Melissa d'Arabian : Food Network

Time 25m

Yield 1 1/2 cups of dip

Number Of Ingredients 0



Black Bean Dip image

Steps:

  • Puree two 14-ounce cans black beans (drained and rinsed), 2 minced garlic cloves, 1/4 cup each olive oil and lemon juice, 1 tablespoon white wine vinegar, 1 teaspoon ground cumin and a pinch each of salt and pepper in a food processor until almost smooth. Let sit 15 minutes before serving.

HURRY-UP BLACK BEAN DIP

If you're looking for a near-instant potluck contribution, you just struck pay dirt. It would be tough to make this recipe any simpler-unless you left out the beans. A little chopping, some liquid measure, and a quick whirrrrrr of your trusty margarita-maker, and you've got a bowl of ready-to-serve puréed goodness.

Provided by Pableaux Johnson

Categories     Food Processor     Mixer     Bean     Super Bowl     Kid-Friendly     Oscars     Cinco de Mayo     Tailgating     Poker/Game Night     Potluck     Small Plates

Yield Makes 6 to 8 servings

Number Of Ingredients 10



Hurry-up Black Bean Dip image

Steps:

  • 1. Transfer one tablespoon of the red onion to a cup and set aside for the garnish
  • 2. In a blender or food processor, purée the beans, remaining red onion, vinegar, orange juice, cilantro, oil, garlic, and cumin.
  • 3. Transfer the dip to a bowl; add salt and pepper. Sprinkle with the reserved red onion and serve with tortilla chips and vegetables.

1 medium red onion, chopped
2 (16-ounce) cans black beans, drained and rinsed
2 tablespoons balsamic vinegar
1 tablespoon fresh orange or lime juice
1 tablespoon chopped fresh cilantro
1 tablespoon olive oil
1 garlic clove, peeled
1 teaspoon ground cumin
Salt and freshly ground pepper, to taste
Tortilla chips and, if you're with that sort of crowd, assorted cut-up raw vegetables

BLACK BEAN DIP

With black beans, avocados, corn, peppers and cilantro, this family bean dip has lots of flavor and texture. This dip came about when I was experimenting with a similar recipe one day.

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 4-1/2 cups.

Number Of Ingredients 13



Black Bean Dip image

Steps:

  • In a large bowl, combine avocados and lime juice; let stand for 10 minutes. In another large bowl, combine the corn, beans, red pepper, onions, cilantro and garlic. , In a small bowl, whisk the oil, vinegar, salt and pepper. Drizzle over corn mixture; toss to coat. Gently fold in the avocado mixture. Cover and refrigerate for at least 2 hours or until chilled. Serve with tortilla chips.

Nutrition Facts : Calories 88 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 179mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

2 medium ripe avocados, peeled and diced
2 tablespoons lime juice
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) black beans, rinsed and drained
1 medium sweet red pepper, chopped
6 green onions, chopped
2 tablespoons minced fresh cilantro
3 garlic cloves, minced
2 tablespoons olive oil
1 teaspoon red wine vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
Tortilla chips

EASY BLACK BEAN DIP

A delicious, healthy, easy-to-make dip that is wonderful with baked tortilla chips.

Provided by BEE_QUEEN

Time 1h5m

Yield 6

Number Of Ingredients 8



Easy Black Bean Dip image

Steps:

  • Combine beans, water, lemon juice, garlic, cumin, chili powder, onion powder, and salt in a food processor; process until thick and smooth, adding more water if needed to reach desired thickness.
  • Chill for at least 1 hour before serving.

Nutrition Facts : Calories 69.7 calories, Carbohydrate 12.8 g, Fat 0.4 g, Fiber 5.1 g, Protein 4.5 g, SaturatedFat 0.1 g, Sodium 471.2 mg, Sugar 0.2 g

1 (15 ounce) can black beans, rinsed and drained
1 ½ tablespoons water, or more if needed
1 tablespoon freshly squeezed lemon juice
1 clove garlic, minced
1 teaspoon ground cumin, or more to taste
1 teaspoon chili powder, or more to taste
1 teaspoon onion powder, or more to taste
½ teaspoon salt

WARM BLACK BEAN DIP

Cumin and chili powder pack plenty of zip into this chunky bean dip, which is served warm. It's a great make-ahead dish for any kind of party or get-together. -Lynda Cavanaugh, De Forest, Wisconsin

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 2 cups.

Number Of Ingredients 12



Warm Black Bean Dip image

Steps:

  • In a large nonstick skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add beans; mash gently. Stir in the tomato, picante sauce, cumin and chili powder. Cook and stir just until heated through. Remove from heat; stir in cheese, cilantro and lime juice. Serve warm with chips.

Nutrition Facts : Calories 73 calories, Fat 2g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 270mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

1 small onion, chopped
1 teaspoon canola oil
2 garlic cloves, minced
1 can (15 ounces) black beans, rinsed and drained
1/2 cup diced fresh tomato
1/3 cup picante sauce
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 cup shredded reduced-fat Mexican cheese blend or cheddar cheese
1/4 cup minced fresh cilantro
1 tablespoon lime juice
Tortilla chips

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